Preparation and characterization of baru (<i>Dipteryx alata</i> Vog) nut protein isolate and comparison of its physico‐chemical properties with commercial animal and plant protein isolates

Nunes, Ângela Alves; Favaro, S. P.; Miranda, C. H. B.; Neves, Valdir Augusto

doi:10.1002/jsfa.7702

Cited by 23 publications

(6 citation statements)

References 27 publications

(38 reference statements)

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“…Both supercritical fluid and compressed propane extractions avoid modifying the fatty acid profile of the oil (Fetzer et al 2018;Santos et al 2016). The proteinaceous cake remaining after baru almond oil extraction can be transformed into protein concentrates and isolates (adding value to the production chain), bringing new products to the food industry (Nunes et al 2017). Partially defatted baru almond flour has already been used to produce cookies.…”

Section: Dipteryx Alata Vogel (Fabaceae)mentioning

confidence: 99%

Food Composition Data: Edible Plants in Cerrado

et al. 2021

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181negative correlation between the in vitro potential of many molecules and their ADME/T (absorption, distribution, metabolism, excretion/toxicity) profile is generally noted (Gleeson et al. 2011). Synthetic compounds present a significantly lower number of chiral centers and are both smaller and present greater flexibility, which results in weaker, less specific activity (Feher and Schmidt 2003). In contrast, plantderived natural products present a diversity of bioactive compounds with differing chemical scaffolds (Atanasov et al. 2015). Plant-derived products possess properties, such as binding affinities for specific proteins, that are evolutionary optimized (Appendino et al. 2010;Hunter 2008). Such characteristics make plant-derived products more advantageous for conducting ADME/T tests (Atanasov et al. 2015). Another advantage in drug discovery using medicinal plants is the known good correlation between ethnopharmacological information (well documented) and the medical use of the plant. Around 80% of identified compounds present some ethnomedicinal use, whether identical or related to current usage of the active plant elements (Fabricant and Farnsworth 2001). Further, technological advances in systems biology, bioinformatics, plant specialized metabolism, and synthetic biology present opportunities through which the medicinal properties of plants are discovered, utilized, and expanded toward developing new herb-inspired medicines (Li and Weng 2017). Accordingly, plant-derived natural products still represent a valuable source for drug discovery, this, motivated by global public health challenges, such as COVID-19, HIV/AIDS, malaria, hypertension, diabetes, and cancer (Thomford et al. 2018). About a quarter of all Food and Drug Administration (FDA)-and/or European Medical Agency (EMA)-approved drugs are plant-derived (Patridge et al. 2016;Thomford et al. 2018).In this context, Brazil possesses various biomes with a great portion of the world's biodiversity and approximately 20% of the plants and microorganisms on the planet (Calixto 2000). Among these biomes, the Cerrado is a neotropical savanna with rich flora (Klink and Machado 2005). Over 13,127 highly endemic plant species have been recorded within this biome (Myers et al. 2000;Overbeck et al. 2015;Silva and Bates 2002;Silveira et al. 2016). Yet, in regard to environmental conservation, only 41% of the original Cerrado still remains as native vegetation (Soares-Filho et al. 2014). This reduction is due to anthropogenic activities, such as monoculture, pasture expansions, mineral extraction, and the growth of urban areas (Faleiro et al. 2013). Considering only agricultural activity between 2002 and 2009, an estimated loss of 92,712 km 2 of natural Cerrado area has occurred (Overbeck et al. 2015). Preservation policies in Brazil need improvement, yet only 7% of the Cerrado is under legal protection (Soares-Filho et al. 2014).Both the bio-prospecting potential of the Cerrado for medicinal species and knowledge concerning traditional medicines are disappear...

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Section: Dipteryx Alata Vogel (Fabaceae)mentioning

confidence: 99%

Food Composition Data: Edible Plants in Cerrado

et al. 2021

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“…A polpa e amêndoa são as partes comestíveis (SILVA et al, 2015, RESENDE et al, 2018. A polpa apresenta sabor doce e cor amarelo (NUNES et al, 2016) a qual (Figura 9) pode ser feita farinha de panificação e fabricação de licor (SANO et al, 2016). Diferentes tipos de farinhas baseadas em frutos regionais são produzidas para agregar valor aos produtos do mercado de panificação e o intuito seria valorizar e incentivar o consumo dos frutos do Cerrado, melhorando os atributos nutricionais.…”

Section: Cadeia Produtivaunclassified

CARACTERIZAÇÃO BOTÂNICA E CADEIA PRODUTIVA DA ESPÉCIE Dipteryx alata Vogel

Ferreira¹,

Gabriel²,

Nepomuceno³

et al. 2018

Enci Bio

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The Cerrado is the second largest Brazilian biome and has a high biodiversity. Its fruit trees require low maintenance costs because they require few chemical inputs and can be used in deforested or degraded areas. However, few species are known for their botanical characterization and productive chain, one being Dipteryx alata Vogel. This species is a legume with high economic potential and wide range of use, mainly for the use of non-timber forest product. The exploitation of D. alata is carried out in an agro-extractive way, the bark and the pulp are usually consumed by the fauna, but the pulp can also be used for baking. The almond is marketed throughout Brazil, generating a form of income supplementation for rural producers. The woody endocarp can be used as a source of charcoal or as crafts for biojoias, but in most properties it is discarded. It is a species that can contribute to agroforestry systems and recovery of degraded areas, at the same time supplying pulp and almond with high protein and mineral content, which can contribute to the baking and substitution of some products currently consumed with lower values nutritional benefits. In addition to serving as a source of complementary income for rural producers. The objective of this literature review is to evaluate the botanical characteristics of the species Dipteryx alata Vogel and its productive chain as a contributing factor for greater dissemination of the species.

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“…Vegetable proteins have become important raw materials for the food industry because of their potential use as functional ingredients and lower cost compared to animal proteins (Ogunwolu, Henshaw, Mock, Santros, & Awonorin, 2009 cited by Nunes, Favaro, Miranda, & Neves, 2017). Therefore, a thorough understanding of their physicochemical and functional properties as well as their processing are fundamental for the development of desirable products (Mäkinen, Zannini, Koehler, & Arendt, 2016).…”

Section: Introductionmentioning

confidence: 99%

Thermal and emulsifying properties of globulins from chan ( Hyptis suaveolens L. Poit) seeds

Cruz-Torres

Mancilla-Margalli

VillaVelázquez-Mendoza

et al. 2020

J Food Process Preserv

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This research aims to study the thermal and emulsifying properties of the chan globulins (CG), which are the most abundant Osborne fraction of the seed of Hyptis suaveolens. In this sense, the calorimetric analysis indicated a cooperative behavior in thermal denaturation process with a denaturation temperature of 100.9°C and an enthalpy change of 124.6 kJ/mol for CG. Besides, strong gels (Gʹ ~7.5 × 105 Pa) were produced, with a gelation temperature of 80°C. Also, CG presented high surface activity with critical micelle concentration (CMC) of 0.3 mg/ml. The best emulsifying properties and colloidal stability were found at basic pH values and they were negatively influenced by the content of NaCl along a pH gradient. In conclusion, CG may be used as thermostable emulsifier at basic pH values (preferably without NaCl), and as a potential ingredient for protein‐rich gel formulations. Practical applications This work describes a simple and practical procedure to obtain CG at high yield (96%) and acceptable purity, which could be easily implemented without further costs and tedious chromatographic techniques. In addition, the high gelation capacity and strong gel formation for CG, make them suitable for formulation of protein‐based gels with potential application in the drug and food industry. CG also showed high emulsifying activity and emulsifying stability indexes, implying their promising use as a thermostable emulsifier at basic pH values. Finally, the incorporation of CG as food ingredient, is an alternative to other pseudocereals to expand the offer of gluten‐free food products for celiac consumers.

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Preparation and characterization of baru (Dipteryx alata Vog) nut protein isolate and comparison of its physico‐chemical properties with commercial animal and plant protein isolates

Abstract: BPI could be used either as a substitute ingredient in oily food formulations or in the development of new products of its own. © 2016 Society of Chemical Industry.

Cited by 23 publications

References 27 publications

Food Composition Data: Edible Plants in Cerrado

Food Composition Data: Edible Plants in Cerrado

CARACTERIZAÇÃO BOTÂNICA E CADEIA PRODUTIVA DA ESPÉCIE Dipteryx alata Vogel

Thermal and emulsifying properties of globulins from chan ( Hyptis suaveolens L. Poit) seeds

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